Skip to main contentSkip to footer
Start today
Start today
Join WeightWatchers® today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Feijoada by WW

Feijoada

8
Points® value
Total Time
2 hr 20 min
Prep
30 min
Cook
1 hr 50 min
Serves
6
Difficulty
Easy
Give this delicious pork and bean stew a try!

Ingredients

Olive Oil

1 teaspoon(s)

Pork Leg Joint, raw

450 g, diced

Onion

2 medium, thinly sliced

Bacon medallions, raw

75 g, roughly chopped

Sweet potato, raw

400 g, peeled, cut into 2cm cubes

Ground Cumin

1 teaspoon(s), level

Turmeric

1 teaspoon(s)

Garlic

2 clove(s), sliced or crushed

Vegetable stock cube

1 cube(s), made with 500ml

Black eyed beans, cooked

1 can(s), large, drained

Coriander, fresh

1 tablespoon(s), chopped

Lemon

1 medium, cut into wedges

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Heat the oil in a large lidded flameproof casserole dish. Add the pork in batches and brown over a high heat for 5 minutes, turning regularly. Remove with tongs and set aside.
  2. Add the onions and bacon to the pan and cook for 10 minutes, stirring in the pan juices. Add sweet potato, spices and garlic and cook, stirring for 2 minutes.
  3. Add the stock, pork (with juices) and beans. Cover and bring to a gentle simmer, then transfer to the oven and cook for 1 hour. Remove the lid, return to the oven and cook, uncovered, for 30 - 60 minutes or until the pork is tender and most of the liquid has evporated to leave a golden sticky stew.
  4. Scatter the coriander over, spoon into 6 bowls and serve with the lemon wedges.

You might like

You might like